Cook I, II, lll at The Morris Inn (Full-time)

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Position Information

Position Information

Overall preparation and service of a la carte menu and special items for the Morris Inn and Notre Dame Conference Center (NDCC). Follow proper food preparation and sanitation practices.

Cooking of Food – To cook all a la carte food following the specifications of the Executive Chef, adhering to the integrity of provided recipes, and certifying that safety standards are met. Create and prepare vegetable and potato for the dinner service as needed. Assist with preparation of banquet service food as needed.

Safety and Sanitation – Maintain proper sanitary level of work area, meeting all health and safety regulations. Monitor cooking production to ensure safety standards are met. Clean work area at conclusion of shift.

Communication and Miscellaneous – Communicate daily with kitchen staff and assist Executive Chef with any additional work as requested. Prepare and discuss menu items for pre-meal service to better educate the wait staff.

Cook I:

1. Basic cooking skills required, participates in the routine preparation, cooking and serving of food.
2. Follows standard recipes for food preparation; tests cooked foods to determine if properly cooked and seasoned.
3. Stores items properly to prevent spoilage.
4. Assists in maintaining the kitchen and equipment and utensils in a safe and sanitary manner.
5. Informs supervisor of problems involved with kitchen operations.
6.Performs other duties of a similar or related level as necessary of assigned.

Cook II

1. Under minimal supervision, performs all essential functions of the Cook I.
2. Participates in more complex preparation and cooking of food.
3. Assists in training Cook I>
4. Performs other duties of a similar or related level as necessary or assigned.

Cook III

1. Can run the line in the absence of the Exec Chef.
2. Performs a full range of cooking and food preparation assignments using independent judgment.
3. Can work all stations in the kitchen.
4. Functions as a lead worker overseeing the work of lower level cooks and less skilled kitchen staff.
5. Handle stressful situations in a professional manner.
6. Performs other duties of a similar or related level as necessary or assigned.

Morris Inn is the region’s only four-diamond property. Our guests will have the highest expectations of service, and we will deliver.

Minimum Qualifications

High school degree (or GED) is required. Must have food service experience.

ACF certification or working toward that goal.
Two years of experience in quantity food preparation, such as could have been attained in a hotel, restaurant, or similar setting.
Servsafe Certification

Special Instructions to Applicants

Department

Morris Inn (55015)

Department Website

morrisinn.nd.edu

Family / Sub-Family

Auxiliary Svcs / Food Svcs

Career Stream/Level

NIC 2 Coordinator

Department Hiring Pay Range

$9.82 - $14.00/Hour

Pay ID

Bi-Weekly

FLSA Status

S3 - FT Non-exempt Hourly

Job Category

Service/Maintenance

Job Type

Full-time

Schedule: Days of Week & Hours

varies; including weekends and holidays

Schedule: Hours/Week

30-40

Schedule: # of months

12

Posting Detail Information

The University of Notre Dame seeks to attract, develop, and retain the highest quality faculty, staff and administration. The University is an Equal Opportunity Employer, and is committed to building a culturally diverse workplace. We strongly encourage applications from female and minority candidates and others that will enhance our community. Moreover, Notre Dame prohibits discrimination against veterans or disabled qualified individuals, and requires affirmative action by covered contractors to employ and advance veterans and qualified individuals with disabilities in compliance with 41 CFR 60-741.5(a) and 41 CFR 60-300.5(a).